For ➍125 g pancetta, diced
500 g spring potatoes, peeled, cut & diced
1 small yellow onion, chopped
250 g asparagus, tough ends trimmed, cut into 2.5 cm segments
salt & pepper to taste
olive oil*
Heat a cast iron frying pan* over medium heat. Fry the pancetta, turning it frequently so that it browns and crisps, for 10 m. Remove it with a slotted spoon and drain it on paper towels.
Leave the heat on and the renderings in the pan*.
Add the potatoes. Don’t move them for a couple minutes. Use this time to season them well with salt and pepper. Once they’ve gotten a little brown underneath, begin flipping and turning them, then letting them cook again for a few minutes.
When the potatoes are about ¼ as crisped and brown as you’d like them, after 15 m, add the onion. Cook for 5 m more. Add the asparagus, cover the pan and cook for 5 to 8 m, or until crisply cooked.
Remove the lid, return the pancetta to the pan for another minute, to reheat.
Taste for seasoning and adjust if needed.
Serve immediately with fried eggs, dabs of goat cheese and slivers of green onions. Or with broiled salmon. Or pork cutlets.
*With a well-seasoned cast iron, this should be all the fat you need. Otherwise, use 1 tbs of oil. Or, when not using pancetta or pork, 2 tbs of oil.
